Restaurant Manager

The Restaurant manager is responsible for overseeing the daily operations of a restaurant.

Restaurants Manager

 Overview:

The Restaurant manager is responsible for overseeing the daily operations of a restaurant.

Duties & Responsibilities: 

• Consistently offer professional, friendly, and engaging service
• Assist the F&B Director to lead and manage the day to day operations of the Food & Beverage Division ensuring all service standards are followed
• Drive innovative promotions, menus and concepts; creating a destination of choice for both resort and external guests
• Lead and support all F&B departments in the achievement of their financial and operational targets
• Assist prepare annual budgets and administer in a fiscally responsible manner
• Assist with Implementing effective control of food, beverage, labor and operating expenses throughout the F&B division.
• Assist in the preparation of the annual strategic plan and achieve the goals and targets therein.
• Ensure the implementation of standards in guest service and constantly seek out ways to improve product and service as well as increase volumes and profits.
• Interacting with guests to get feedback on product quality and service levels.
• Assists oversee the selection, training and development of all colleagues to ensure timely recruitment and career growth.
• Follow department policies, procedures and service standards.
• Follow all safety policies.
• Other duties as assigned 

Educational and Other Requirements: 

• Minimum of 5 years of previous Food & Beverage management experience in a leadership role
• Computer literate in Microsoft Window applications required
• University/College degree
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining professional, calm and courteous at all times